| Moroccan Chicken and Squash Tagine |
Ingredients
Serves 4:
1 whole cut-up chicken
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 can(14oz.) low sodium chicken broth, divided
2 cups chopped onion
4 cloves garlic, minced
1 small jalapeno pepper, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 butternut squash (about 1 1/2lbs.), peeled, seeded, cut in 3/4-inch chunks
1/3 cup chopped dried apricots
1/4 cup minced fresh parsley, divided
1/4 cup sliced almonds
parsley sprigs
Cooking Instructions
In Dutch oven or large saucepan, place olive oil over medium
high heat. Sprinkle chicken with salt and pepper. Add half of the
chicken to pot and cook about 6 minutes, turning, to brown.
Remove and repeat with remaining chicken; set chicken aside. To
pan, add 1/4 cup of the chicken broth; scrape to loosen brown bits.
Add onion and saut￩ until soft. Add garlic, jalapeno
pepper, cinnamon and ginger. Cook, stirring, 1 minute. Add
squash, apricots, remaining broth and 2 tablespoons of the
minced parsley. Bring to a boil; return chicken to pot, cover and
reduce heat. Simmer about 35 minutes or until chicken is done
and squash is tender. Remove chicken to serving dish. Increase
heat and boil squash mixture until slightly thickened,
about 5 minutes. Pour over chicken and sprinkle with remaining
parsley and almonds. Garnish with parsley sprigs. Makes 4 servings.
by Bell & Evans Poultry |
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